Ingredients with Measurements:
- 2 ripe avocados, peeled and diced
- 1 large cucumber, peeled and diced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the diced avocados, cucumber, scallions, and cilantro.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and red pepper flakes.
3. Pour the dressing over the avocado and cucumber mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the rice vinegar with apple cider vinegar or white wine vinegar.
- If you don't have sesame oil, you can use olive oil or vegetable oil instead.
- You can substitute the scallions with red onions or shallots.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you don't have red pepper flakes, you can use cayenne pepper or paprika instead.
Variations:
- You can add diced tomatoes or bell peppers for extra color and flavor.
- You can add cooked shrimp or crab meat for a seafood twist.
- You can add toasted sesame seeds or chopped peanuts for extra crunch.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- If you're not a fan of cilantro, you can use parsley or basil instead.
Storage instructions:
- Store any leftover avocado and cucumber namerō in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served cold and doesn't need to be reheated.
Presentation ideas:
- Serve the avocado and cucumber namerō in a large bowl or on individual plates.
- Garnish with extra cilantro or scallions for a pop of color.
Garnishes:
- Chopped cilantro or scallions
- Toasted sesame seeds or chopped peanuts
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed rice or quinoa
- Grilled vegetables
Troubleshooting advice:
- If the avocado and cucumber namerō is too salty, you can add more diced avocado or cucumber to balance out the flavors.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing this dish.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Namerō is a traditional Japanese dish made with raw fish or vegetables that are finely chopped and mixed with soy sauce, vinegar, and other seasonings.
Flavor profiles:
- This dish is savory, tangy, and slightly sweet with a creamy texture from the avocado.
Serving suggestions:
- Serve this dish as an appetizer or side dish at your next dinner party or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Creamy, Refreshing, Tangy, Savory